Crisp, umami-rich mushroom “bacon,” grilled pineapple and candied jalapeños combine for a vegan twist on classic Hawaiian pizza.

This smoked tofu and caramelized onion-topped  pizza from food writer Elly Curshen is both surprising and delicious. A mix of salty, sweet, and nutty, it’s an easy recipe to love — and it just so happens to be vegan, too. 

Waitrose Weekend Columnist Elly Curshen’s zingy Romanesco cauliflower pizza with salsa verde and cashew cream will brighten up your dinner table. 

Martin Nordin pairs Jerusalem artichokes with nutty sprouts, homemade herb oil, and green peppercorns in this show-stopping pizza.

This salty, sour, and slightly fermented tomato sauce is a unique post-bake drizzle for pizza and much more.

Pumpkin seed butter? Sour tomato sauce? Chanterelle mushrooms? On a pizza? Yes, please.

This all-purpose marinara sauce is the ideal make-ahead dip for pizza crusts, garlic knots, mozzarella sticks, vegetable crudites, french fries and other snacky bites.

This simple but enticing pizza from Gill Meller celebrates the earthy flavour of asparagus and mushroom, paired with tender onions and creamy mozzarella.

Cheese, sauce, eggplant… yes, in that order! Time to flip things around with our tried and tested Sicilian-Style Pizza recipe

3’s a charm in this triple-cheese delight. Nutty Porcini mushrooms with Provolone, Mascarpone and Pecorino cheese.

Banana bread like you’ve never seen before, cooked in our cast iron skillet for a sweet, caramelised crust.

If you’re a fan of sun-kissed flavour, this pizza is for you: Salty olives and creamy Manchego meet sweet red pepper and onion.